Avocado-Cucumber Soup

Recipe from "Thursday Afternoon Cooking Club"

Adapted by Kim Severson

Updated February 28, 2024

  • Nick Oxford for The New York Times
Media 1 of 1
Total Time
½ hour plus chilling time
Rating
4(201)
Comments
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This simple but elegant soup graced the table at one of the monthly luncheons held by the Thursday Afternoon Cooking Club, an organization of Wichita, Kan., women that has been meeting since 1894. Each month, the 24 women of the club gather over their best tableware to share recipes and cooking tips. English cucumbers work well for this recipe, but cucumbers fresh from the garden are a great choice if you have them. The soup could also be blended and served chilled in small cups and passed around on a tray for a cocktail party. —Kim Severson

Featured in: A Cooking Club That’s 124 Years Old and Counting

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Ingredients

Yield:8 servings

  • 2 ½ cups plain yogurt (not Greek)

  • 2 cups half and half

  • Salt and white pepper to taste

  • 1 ½ avocados, finely diced

  • 3 small English cucumbers, peeled, seeded and finely-diced

  • 1 tablespoon grated onion

  • 1 cup cold chicken broth

  • Fresh chives

  • Crisp crumbled bacon

  • Toasted, chopped almonds

Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine yogurt, half and half, salt and pepper in a large container and mix until smooth. Stir in avocados, cucumbers, onion and chicken broth. Taste and check for seasoning. Chill overnight. Serve very cold. Garnish with chives, bacon and almonds to taste.

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Ratings

4 out of 5
201 user ratings
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Comments

Kate

Very refreshing. The garnishes provide the finishing touch.

Elizabeth

This is slightly different than the avocado grapefruit soup my grandmother made for special occasions--but it is every bit as good!

Bracha

Very easy, very refreshing and delicious !! Since I do not eat meat, I do not use the bacon and replace the chicken with vegetable soup. Still delicious and a great soup for summer time.

Steven F.

Wow. What a perfect cold soup for the So Cal early summer. Usual cold soups here are gazpacho so this is a welcome change. A surprising fresh and subtle taste. Other than halving the recipe for two people, I followed recipe exactly. For many cooks, this recipe is easy to tweak with whatever taste and spice ingredients to one’s comfort level.

Maxine W

Too blah. I added some white wine vinegar and it was great.

Cynthia

Surprisingly very good and refreshing. Perfect for a hit summer night.

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Credits

From the Thursday Afternoon Cooking Club

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